Did this twice, once like the recipe says, and once no-wheat. Both turned out lovely!
My measuring stick for shortbread is Walker's, and in my opinon this recipe is just as good as Walkers!
Going to do this again and dip them in chocolate...mmmmmmm!

"Life ain't like books.
Books got somebody writin' 'em and tryin' to entertain ya.
Life is more like a set of Legos.
Unless you take care of 'em, you lose a few pieces and you end up steppin' on 'em with bare feet.
You gotta take care of your life."
~Laura Moncur

In a mixer cream the butter. Then add in the sugar, molasses, egg, vanilla and beat until the mixture is light color and fluffy in texture. Add in the dry ingredients mixing well until it is an even brown color. Cover and refrigerate for 4 hours to overnight.

When you are ready to bake them, preheat the oven temp to 350 degrees and lightly grease your cookie sheets.
Scoop the dough into 1 - 1 1/2 inch size and form them into balls. Roll the balls into the reserved white sugar place about 2 inches apart on the pans and bake for 8-11 minutes.
Let them cool for 1 minute and then place them onto cooling racks to finish. Store them in a cover container.
It makes about 3 dozen, but it depends on the size cookie you make.

RN, sorry I should have taken a read thru the thread 1st. Our recipes are almost the same

They aren't like the store kind where they are hard as a rock, but can still be a bit soft if stored in a sealed plastic bag or container and if you leave them out then they tend to be a bit crisper. It's been awhile since I've made them( about a year ) and my crew never lets them sit around.

(04-11-2012 06:34 AM)2Beers Wrote: What is one to do when the White Chocolate Coconut/Macadamia/Almond Bark didn't quite turn out as planned....I used it in another form as "chunks" and made cookies with it.

On page #3 I used my 3 Chip recipe and substituted the Bark for the chocolate chips.

Those look severely delish!

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I'm not one to believe in magic, but I sometimes have a second-sight....